Apple Preserves

Apples for preserving should be tart and mellow. Pare, divide and core. Allow ¾ pound of sugar to 1 pound of fruit; clarify the syrup and add the apples. If there-is not syrup enough to cover the fruit, add a little water. Boil until the apples are transparent. Take up, and boil the syrup until it thickens. flavor with bruised ginger-root, tied in a cloth and boiled in the syrup, or add a lemon sliced in thin slices just before canning. Pack the fruit in jars and pour the boiling syrup in until full. Seal at once.

Citron Preserves

Pare the citron and cut in slices 1½ inches thick, then into strips the same thickness, leaving them the full length of the fruit. Take out the seeds with a sharp knife. Weigh and use white sugar, pound for pound; make a syrup, adding 1 pint of water to 10 pounds of sugar. Simmer gently twenty minutes, skim and put in the citron; boil one hour or until transparent. Before taking from the fire put in 2 lemons, sliced thin, to 10 pounds of fruit, and 2 ounces of root ginger. Only boil a few minutes after the flavoring is added. Do not stir them while cooking. If the syrup is not thick enough skim out the fruit and boil longer, pouring it over the citron when done.

Crab-Apple Preserves

Core the crab-apples with a sharp penknife through the blossom end, leaving the stems on. Take 1 pound of white sugar for each pound of prepared fruit and 1 cupful of water to the pound. Put over a moderate fire, let dissolve and boil; skim and drop the apples in. Let them boil gently until clear and the skins begin to break. Skim out; boil the syrup until thick; put the fruit in jars and pour the syrup over. Slices of lemon boiled with the fruit may be considered an improvement; 1 lemon is enough for several pounds of fruit.

Tomato Preserves

Take fresh tomatoes, pare and cut in quarters, squeeze to free from juice and seeds. Let them drain.

Make a syrup pound for pound with ½ cupful of water to each pound. Boil and skim; drop in the tomatoes and boil them until done. Aad ½ ounce ginger-root ten or fifteen minutes before taking up, and slice in 2 or 3 lemons to 8 or 10 pounds of fruit just before removing from the fire. Put in jars and tie up. A pound of raisins may be added to this amount of tomatoes if wished; put in fifteen minutes before removing from fire.

Plum Tomato Preserves

Take yellow plum tomatoes, scald until the skins come off easily. Take ¾ pound sugar to 1 pound fruit. Cook until tender, flavor as above with lemons and add one-third as many raisins as tomatoes ten minutes before taking off the stove. Very nice without raisins. Seal up hot.

Green Tomato Preserves

Take small green tomatoes; put them in a clarified syrup made of white sugar, equal in weight to the tomatoes, and cold water more than enough to cover the quantity of fruit. Slice in 1 lemon to every 2 pounds of tomatoes. Boil them gently three hours, afterward put up in jars,tying securely.